Pudina chops – spiced minted lamb chops with pickled pumpkin
by Peter Joseph
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This spiced minted lamb chop recipe from Peter Joseph packs a punch in terms of flavour, and is served with an intense, sweet and tangy pickled pumpkin side. Peter prepares the chops from a whole rack of lamb – if you're a novice at butchery, read our guide to preparing lamb cutlets for a perfect finish.
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Ingredients
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Imperial
Lamb rack
- 1 lamb rack, 6-bone
- 1 tsp dried mint powder
Marinade
- 1 tsp Kashmiri chilli powder
- 1 tsp peppercorns, crushed
- 1 tbsp of olive oil
- salt
- 1/2 tbsp of ginger and garlic paste
- 1 tbsp of lime juice
Pickled pumpkin
- 100g of pumpkin, diced
- 4 tbsp of pumpkin seeds
- 4 tbsp of distilled malt pickling vinegar
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 2 tsp degi mirch powder
- 1 tsp ginger, chopped
- 1 tsp nigella seeds
- 2 tbsp of oil
- salt
SAVE RECIPE
Method
1
To begin, pickle the pumpkin. Soak the diced pumpkin and pumpkin seeds in malt vinegar overnight
- 100g of pumpkin, diced
- 4 tbsp of pumpkin seeds
- 4 tbsp of distilled malt pickling vinegar
2
When ready to serve, heat the oil in a pan and add the fennel and mustard seeds. Once they start to crackle, add the pumpkin and pumpkin seeds and cook, tossing regularly, for a minute or so
- 2 tbsp of oil
- 1 tsp fennel seeds
- 1 tsp mustard seeds
3
Add the degi mirch powder, ginger and nigella seeds and cook for a couple of minutes. Check the seasoning and remove from the heat
- 1 tsp ginger, chopped
- 2 tsp degi mirch powder
- 1 tsp nigella seeds
- salt
4
To begin, prepare the lamb rack by cutting into individual chops. Clean up the bones using a small, sharp knife
- 1 lamb rack, 6-bone
5
Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered and refrigerate for 6 hours to marinate
- 1 tbsp of lime juice
- 1 tsp Kashmiri chilli powder
- 1 tsp peppercorns, crushed
- 1 tbsp of olive oil
- salt
- 1/2 tbsp of ginger and garlic paste
6
Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side
7
Sprinkle with the dried mint and serve with the pickled pumpkin and a side of rice
- 1 tsp dried mint powder
Brought to you by Sarson's
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First published in 2016
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Brought to you by Sarson's
By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.
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